Chicken Parmigiana
Chicken Parmigiana Say it: CHIK-en par-mih-ZHAH-nuh
Chicken Parmigiana is the Italian-American comfort classic of crisp breaded chicken cutlets topped with tomato sauce, mozzarella, and Parmesan, then baked until bubbling. It appears on red-sauce menus and home tables across the United States, often with spaghetti alongside. The contrast is the point: a crunchy golden crust under a blanket of molten cheese and bright, garlicky marinara. Though its name echoes Italian melanzane alla parmigiana, the chicken version is an American invention, beloved for its generous, satisfying flavors.
Chicken Parmigiana
Chicken Parmigiana
Pronounced CHIK-en par-mih-ZHAH-nuh
- Serves
- 4
- Prep
- 20 min
- Cook
- 40 min
- Total
- 1 hr
- Level
- Medium
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Tomato sauce
Topping
Method
Make the sauce. warm 2 tablespoons olive oil in a saucepan over medium heat. Add garlic and cook until fragrant, about 30 seconds; stir in crushed tomatoes, oregano, red pepper flakes if using, and half the basil. Simmer, stirring occasionally, until slightly thickened, 15 to 20 minutes. Season with salt and pepper and keep warm.
Meanwhile, pat chicken dry and pound each breast between sheets of plastic wrap to an even 1/4-inch (6-mm) thickness. Season both sides with salt and pepper.
Set up three shallow dishes. flour in one; eggs beaten with 1 tablespoon water in the second; breadcrumbs mixed with 1/2 cup (50 g) of the Parmesan, 1/2 teaspoon salt, and 1/4 teaspoon pepper in the third.
Dredge each cutlet in flour, shaking off excess; dip in egg, letting excess drip off; then press firmly into breadcrumb mixture so it coats evenly. Set breaded cutlets on a rack or plate.
Heat 1/2 cup (120 ml) oil in a large skillet over medium-high heat until shimmering. Fry cutlets in batches, adding more oil if needed, until golden and crisp, 2 to 3 minutes per side. Drain on paper towels.
Heat oven to 425°F (220°C). Spread a thin layer of sauce in a baking dish just large enough to hold the cutlets. Arrange cutlets in the dish, spoon about 1/4 cup (60 ml) sauce over each, and scatter with mozzarella and remaining 1/4 cup (25 g) Parmesan.
Bake until the cheese is melted and bubbling and the sauce is hot, 12 to 15 minutes. Let rest 5 minutes, scatter with remaining basil, and serve with the extra sauce and spaghetti, if you like.
Regional variants
Some cooks place a thin slice of prosciutto or ham under the cheese before baking; in Australia, a 'chicken parma' often includes ham and is served with chips and salad.
Cook's notes
- Pound the chicken to an even thickness so the cutlets cook through before the crust burns.
- Let the breaded cutlets sit for 5 minutes before frying so the coating adheres well.
- Drain fried cutlets on a rack rather than paper towels if you want the crust to stay crisp.
Serve with
Spaghetti with the extra marinara, a green salad, and garlic bread.
Make ahead and storage
Bread the cutlets up to 1 day ahead and refrigerate; bake the assembled dish up to 2 days ahead and reheat, covered, at 350°F (175°C) until hot.
